MARINADE:
1 whole pork leg, front (pata)
3 tbsp. soy sauce
6 cloves garlic, minced
2 stalks green onions, chopped
1/2 cup oil, for frying
1 thin slice ginger

SAUCE:
1/3 cup sugar
1/4 cup vinegar
1/4 cup soy sauce
2 tbsp. rice wine
3 sections star anise
3 cups water

TO ASSEMBLE:
3 tbsp. oil
6 pcs. Chinese pechay leaves, sliced crosswise
3 pcs. dried mushrooms, soaked then sliced
2 tbsp. cornstarch, dissolved in 1/4 cup water

Marinade:
Rub 1 whole pata with 3 tbsp. soy sauce, 6 cloves garlic, 2 stalks chopped green onion. Marinate for 30 minutes. Set aside. Heat oil in pan. Add ginger. Fry pork to brown both sides. Place in pressure cooker with enough water and cook for 15 minutes or until tender.

Sauce:
Caramelize sugar until light brown. Add vinegar 1/4 cup soy sauce, rice wine, sanke, and 3 cups water. Pour mixture to pressure cooker. Pressure cook for 30 minutes or until very tender. If not using pressure cooker, simmer for 1 hour or until very tender. Add some more water if necessary. Transfer pata in a serving plate.

To asssemble:
Heat oil in pan. Stir fry sliced pechay, add mushrooms and liquid from pressure cooker. Thicken with cornstarch dissolved in water. Pour on top of Pata.